Mix 4 lbs. of meal with 2 lbs. treacle, 1 lb. sugar, 1 lb. butter, and ½ oz. ginger, with a tumbler full of brandy and rum; add nutmeg and mace if you like, and bake in large cakes.
Melt ½ lb. butter, and stir in 4 eggs, 1 tea-spoonful of powdered volatile salts, dissolved in a tea-spoonful of milk, ½ lb. flour, ¼ lb. finely powdered loaf sugar, a few currants and carraway seeds. Mix well, and drop the cakes on tins. They will rise very much. Bake in a quick oven.
To 2 lbs. sugar, add 1 lb. butter, 2 oz. ginger, and a nutmeg grated; rub these into 1 lb. flour, and wet it with a pint of warm cream, or as much as is sufficient; roll out in thin cakes, and bake in a slack oven.
Rub 6 oz. butter into 1 lb. flour, ½ lb. sifted sugar, ½ lb. currants, and a little mace or lemon peel, break in 2 eggs, work it all into a rough paste, and drop on tins. You may add 1 oz. almonds.
Pound 1 lb. of loaf sugar, leaving a part of it as large as hemp seed; beat the whites of 2 eggs to a froth, add a dessert-spoonful of refined ginger (sold by the druggists in bottles), mix well with a tea-spoon, drop it on tins, and bake in a moderate oven, a quarter of an hour.
To 1 lb. flour, put the yolk of 1 egg, and milk sufficient to mix it to a stiff paste, knead it smooth, then roll out thin, cut it in round shapes, prick with a fork, and bake them in a slow oven.—Or: to 1 lb. flour add ¼ lb. butter, beaten to a cream, 5 oz. loaf sugar, 5 eggs, and some carra-
